Local watermelon and sourdough from a Houston farmers market make an unexpected yet delightful combo and fun addition to the grill lineup. Plate wedges of each with a briny chopped salad for a fresh yet filling summer meal.
Ingredients
SERVINGS: 6 Serving(s)
- 12 slices watermelon, cut into triangles
- 6 slices sourdough bread, cut into 12 triangles
- 4 ounces Castelvetrano olives, sliced
- ¼ red onion, sliced
- ¼ cup shaved fennel
- 2 radishes, chopped
- 4–5 basil leaves
- 15 cherry tomatoes, quartered
- microgreens or chopped lettuce
For Dressing
- 10 mint leaves
- zest and juice of 1 orange
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- salt and pepper
- squeeze of lemon
Preparation
Step 1: Sprinkle watermelon slices with salt and pepper. Grill the watermelon and sourdough just until grill marks form and bread is toasted. Set the slices on plates.
Step 2: Combine the rest of the salad ingredients into a bowl. Set aside.
Step 3: Combine all dressing ingredients into a blender. Pour dressing over the chopped salad, then spoon the salad over the bread and watermelon slices.
